Ingredients

Almond paste is made from ground almonds or almond meal and sugar, typically 50-55%, with a small amount of cooking oil, beaten eggs, heavy cream or corn syrup added to bind the two ingredients. It is similar to marzipan but marzipan contains more sugar than almond paste, and often contains additional ingredients such as food preserves and food coloring. Almond paste has much less sugar, typically 50-55% compared to 75-85% sugar for marzipan of cheap quality. Almond paste is used as a filling in pastries, but it can also be found in chocolates and as a higher quality alternative to marzipan. In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down.

The Almond is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree. In India, almonds are the base ingredients of pasanda-style curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice, for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds all work well for different production techniques, some of which are very similar to that of soymilk and some of which actually use no heat, resulting in "raw milk"

Alum is a salt that in chemistry is a combination of an alkali metal, such as sodium, potassium, or ammonium and a trivalent metal, such as aluminum, iron, or chromium. The most common form, potassium aluminum sulfate, or potash alum, is one form that has been used in food processing. Another, sodium aluminum sulfate, is an ingredient in commercially produced baking powder. The potassium-based alum has been used to produce crisp cucumber and watermelon-rind pickles as well as maraschino cherries, where the aluminum ions strengthen the fruits' cell-wall pectins.

Ancient amaranth grains still used to this day include the three species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. Although amaranth was (and still is) cultivated on a small scale in parts of Mexico, Guatemala, Peru, India, and Nepal, there is potential for further cultivation in the U.S and tropical countries and it is often referred to as "the crop of the future." It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons: it is easily harvested, it produces lots of fruit and thus seeds, which are used as grain, it is highly tolerant of arid environments, which are typical of most subtropical and some tropical regions, and its seeds contain large amounts of protein and essential amino acids, such as lysine. Amaranthus species are reported to have a 30% higher protein value than cereals, such as rice, wheat flour, oats, and rye. It requires little fuel to cook. As befits its

An apple a day keeps a doctor away addressing the health effects of the fruit, the proverb suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Delicious and crunchy, apples are one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept "health is wealth".

Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories. They, however, contain no saturated fats or cholesterol. Nonetheless, the fruit is rich in dietary fiber. Apple fruit contains good quantities of vitamin-C and beta-carotene. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body. Apple also contains a small amount of minerals like potassium, phosphorus, and calcium.

Eat apple fruit as they are, along with their peel in order to get maximum health-benefits. Cloudy as well as clear apple juice is a healthy alternative drink with dinner. Eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress and that we should eat such antioxidant-rich foods. Apples are also good for treatment of the Acid reflux condition also called gerd (gastro esophageal reflux disease). Sliced apples turn brown on exposure to air. If you have to serve them sliced, rinse slices in water added with few drops of fresh lemon to avoid browning.

The apricot is a species of Prunus, classified with the plum in the subgenus Prunus. The native range is somewhat uncertain due to its extensive pre-historic cultivation. The fruit is a drupe similar to a small peach, 1.5–2.5 cm diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) or with very short hairs (botanically: pubescent). The single seed is enclosed in a hard stony shell, often called a "stone", with a grainy, smooth texture except for three ridges running down one side.

Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. The starch is used as a thickener in many foods such as puddings and sauces, and is also used in cookies and other baked goods. Arrowroot is extremely bland, making it suitable for neutral diets, especially for people who are feeling nauseous. It is not terribly nutritious, but some people believe that it helps to soothe upset stomachs, which is why many health food stores carry arrowroot cookies.

The Globe Artichoke is a perennial thistle originating in Southern Europe around the Mediterranean. artichokes are most frequently prepared for cooking by removing all but 5 millimetres (0.20 in) to 10 millimetres (0.39 in) or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air.

Asafoetida,alternative spelling asafetida, (also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, hing, and ting) is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 mtr. high). The species is native to Persia (Iran). Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. This spice is used as a digestive aid, in food as a condiment and in pickles. Its odour, when uncooked, is so strong it must be stored in airtight containers; otherwise, the aroma will contaminate other spices stored nearby. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic

The winter melon, also called white gourd, ash gourd, or "fuzzy melon", is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus Benincasa. The fruit is fuzzy when young.The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. Although the fruit is referred to as a "melon," the fully grown crop is not sweet. Originally cultivated in Southeast Asia, the winter melon is now widely grown in East Asia and South Asia as well.